Vegetable Beef Soup

When it comes to comfort this Vegetable Beef Soup is where it’s at. With minimal ingredients this easy soup is delicious, hearty and satisfies the family!

Soup is coming up quick, well, in all reality I believe all year is soup season. I’m one of those people that don’t think that there has to be any specific season to enjoy your favorite foods.

Soup just happens to be one of those ones I enjoy all year, you can check out my French Onion Soup, Sausage Corn Chowder and this Italian Wedding Soup.

This Vegetable Beef Soup is so hearty and delicious, a true classic that your mother or grandmother used to make that we have continued making today.

It is just a super easy recipe and we make it all the time because of that one simple fact! We usually have all the ingredients on hand as well so it helps a lot!

WHY THIS RECIPE WORKS:

• Easily adaptable with any vegetables you desire, this recipe tastes great with a mixture of hearty fresh or frozen vegetables.
• Using frozen vegetables in this Vegetable Beef Soup recipe make is quick and simple and cuts back on cooking time.
• Ground beef is a nice short-cut which we love and the kids love, it’s the perfect addition to this soup without making it too heavy.

Now this soup literally has been made in our family for ages, adjustments have been made over the years, but the recipe has pretty much stayed the same from generation to generation.

We love that this soup is super simple and is made all in one pan with no additional equipment necessary.

Thats one of my favorite parts about soup recipes.

This Vegetable Beef Soup Recipe has amazing, but not overpowering flavor with simple ingredients, which make it one of those recipes that you will want to make over and over again.

HOW TO MAKE VEGETABLE BEEF SOUP, STEP BY STEP:

1. In large pot or dutch oven add your ground beef, onion and garlic.
2. Cook until meat is no longer pink and onions are translucent. Add your salt and pepper and mix to combine.
3. Slowly add in your beef broth.
4. Next add in tomatoes, tomato soup, Worcestershire sauce and Italian seasoning,
5. Add in your vegetables and potatoes.
6. Bring to a boil the reduce heat, cover and simmer for abotu 30 minutes until potatoes are tender.

See how simple this recipe is? And it is made in about 30 minutes give or take the prep work, those are my types of meal, especially during the week night when I’m in a hurry to get dinner on the table.

This Vegetable Beef Soup is one of my kids most requested recipes when it does come to soup.

They absolutely love it, they love all the vegetables and the meat, it has pretty much all you need in one large pot!

HOW TO STORE:

This soup can be store in the refrigerator in an airtight container, we usually use a Tupperware container and should last about 3-4 days.

This can also be frozen, my recommendation is if you are making it to freeze and not serve right away then undercook your vegetables.

That way when reheating the soup the potatoes won’t be mushy or fall apart. If you have leftovers you can freeze, just bring to temperature slowly when reheating.

This can be frozen in an airtight container for up to 3 months.

TIPS AND TRICKS:

• Petite diced tomatoes or regular diced tomatoes both work for this recipe  depending on how small you like your tomatoes in the soup.
• Use any type of potatoes you like, we regularly use russet for this recipe.
• Fresh vegetables can be used instead of frozen, a mixture equaling about 1 lb, but would increase the cooking time slightly to make sure they are cooked through.
• Substitute the Worcestershire sauce for balsamic vinegar, we love the little tang that it gives the recipe and have done this multiple times.
• You can also stir in some cooked macaroni noodles to make this a Beefy Vegetable Noodle Soup!
• This recipe can be frozen, see my tips above.

If you are looking for that simple weeknight soup recipe that everyone loves you need to whip up this Vegetable Beef Soup and never look back!

If you like this recipe you might also like:

• Stuffed Pepper Casserole
• Porcupine Meatballs
• Sweet Heat Chili

If you’ve tried this VEGETABLE BEEF SOUP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Vegetable Beef Soup

When it comes to comfort this Vegetable Beef Soup is where it's at. With a short list of ingredients this easy soup is delicious, hearty and satisfies the family!

5 from 26 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 people

Calories: 358kcal

Author: Tornadough Alli

Ingredients

• ▢ 1 lb ground beef
• ▢ 1 small onion diced
• ▢ 1 tsp garlic minced
• ▢ Salt & pepper to taste
• ▢ 3 1/2 cup beef broth
• ▢ 1 15 oz can petite diced tomatoes
• ▢ 1 10.5 oz can condesend tomato soup
• ▢ 2 tsp worcestershire sauce
• ▢ 2 tsp italian seasoning
• ▢ 1 16 oz bag frozen mixed vegetables
• ▢ 2 medium potatoes any variety, we use russet

Instructions

• In large pot or dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucient.
• Add your salt and pepper and mix to combine.
• Mix in your beef broth, tomatos, tomato soup, worcestershire sauce, italian seasoning, vegetables and potatoes.
• Bring to a boil the reduce heat, cover and simmer for abotu 30 minutes until potatoes are tender.

Notes

1. Petite diced tomatoes or regular diced tomatoes both work for this recipe  depending on how small you like your tomatoes in the soup.
2. Use any type of potatoes you like, we regularly use russet for this recipe.
3. Fresh vegetables can be used instead of frozen, a mixture equaling about 1 lb, but would increase the cooking time slightly to make sure they are cooked through.
4. Substitute the Worcestershire sauce for balsamic vinegar, we love the little tang that it gives the recipe and have done this multiple times.
5. You can also stir in some cooked macaroni noodles to make this a Beefy Vegetable Noodle Soup!
6. This recipe can be frozen, see my tips above.

 

Nutrition

Calories: 358kcal | Carbohydrates: 34g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 915mg | Potassium: 1270mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4196IU | Vitamin C: 31mg | Calcium: 109mg | Iron: 6mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

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Nutrition Disclaimer

ORIGINALLY PUBLISHED, AUGUST 2019